Pescado en Mojo Isleño (Fish in Tomato Olive Sauce)
3 whole red snappers or favorite fish (medium size), cleaned and split in half
Homemade Dry Adobo Seasoning to taste (about 1 teaspoon per pound of fish)
1/4 cup vegetable oil
1 cup Tomato Olive Sauce(Mojo Isleño) per pound of fish
Rub adobo into fish. (If you don't like the head, cut off and toss or save for fish soup)
In a large skillet, heat vegetable oil.
Sauté both sides of fish until it gets golden brown.
After fish is done, drain oil from pan and pour in mojo isleño.
Simmer fish 20-25 minutes.
Serve with mofongo or steamed white rice and Fried Green Plantains (Tostones) or
Shredded Fried Green Plantains (Arañas) .
Puerto Rican Recipes
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